Japanese cuisine · Soups & Stews

Mizutaki (Chicken Hot Pot)

Chicken pieces simmer with kombu until tender, then cabbage, mushrooms and tofu join in – served with tangy ponzu for dipping.

Ingredients · for 4 servings

• 1.2kg chicken pieces (wings and thighs)
• 1 piece kombu (10cm)
• 30g ginger
• 1/2 napa cabbage
• 300g firm tofu
• 200g shiitake mushrooms
• 2 leeks
• 200g spinach
• 6 tbsp soy sauce
• 4 tbsp rice vinegar
• 2 lemons
• Salt

Instructions

1. Soak the kombu in a large pot with 2.5L cold water for 20 minutes and cut the ginger into thin slices.
2. Pour hot water over the chicken pieces and rinse briefly so the broth stays clear, then place in the pot with the ginger.
3. Heat slowly, removing the kombu just before it boils, and gently cook the chicken for 50–60 minutes, skimming off the foam, until the broth turns milky white.
4. For the ponzu, mix the soy sauce, rice vinegar and lemon juice, and pour into small dipping bowls.
5. Cut the napa cabbage into strips and the leeks into diagonal pieces, halve the shiitake, cube the tofu, and wash the spinach.
6. Add the vegetables and tofu to the broth, cook for 6–8 minutes, season with salt, and serve everything at the table with ponzu for dipping.